The gluten-free Tyrolean cookies are the gluten-free version of the classic Spitzbuben, typical of the Christmas pastry of South Tyrol. These delicious shortcrust cookies are filled with strawberry jam, and are excellent accompanied by a good cup of tea.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups flour (for gluten-free desserts)
- 1/3 cup sugar
- 9 tbsps butter
- 1 egg
- 2 tsp baking powder for gluten-free desserts
- 1 vanilla bean
- 1/4 lemon zest (grated)
- 1 tsp rum
Tools
- 1 Mixer
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Cookie cutter
- 1 Baking tray
Steps
Place the sifted flour, powdered sugar, vanilla, lemon zest, vanilla, rum, chopped butter, and egg in the mixer.
Mix all the ingredients well until you get a smooth and homogeneous mixture.
Wrap with cling film and let it rest in the fridge for 1 hour.For manual preparation, add the flour with powdered sugar and aromas in a bowl.
Add the butter and mix, then the egg and rum.
Knead until forming a dough.
Wrap in cling film and let rest for 1 hour in the fridge.Roll out the dough on a lightly floured work surface to a thickness of 1/8 inch.
Cut it with the appropriate cookie cutters.
Bake in a preheated static oven at 350°F for 10 minutes.
Let the cookies cool. Spread the undecorated cookies with the jam on top.
Dust the decorated cookies with powdered sugar and place them on the jam cookies.
ATTENTION: consult the Italian Celiac Association handbook and carefully read the ingredients, to ensure they do not contain gluten contamination.
Tips
They keep for a week in a closed container.
For the lactose-free version, use lactose-free butter or gluten-free vegetable margarine.
For the lactose-free version, use lactose-free butter or gluten-free vegetable margarine.
For the lactose-free version, use lactose-free butter or gluten-free vegetable margarine.
For the lactose-free version, use lactose-free butter or gluten-free vegetable margarine.
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